Cornbread

Foreword

The Earth’s best makers of cornbread are, somehow, the lunch ladies of Austin, Texas. Ida spent years trying to track down a recipe that properly recreated the cornbread of her childhood. Other recipes forget their corn heritage and add too much wheat flour, producing a cornbread with too mild a texture and flavor. This cornbread is moist, dense, and only lightly sweet. The secret ingredient here is buttermilk.

Ingredients

• 96g (½ cup) vegetable oil
• 37.5g (1 ½ Tbsp) sugar
• 2 eggs
• 245g (1 cup) buttermilk
• ½ tsp baking soda
• 160g (1 cup) cornmeal
• 60g (½ cup) all-purpose flour
• 60g (~½ cup) whole wheat flour
• ½ tsp salt
• Optional: shredded cheddar, diced jalapeños, chopped green onions

Directions

1. Preheat the oven to 375°F, using convection bake mode.
2. Grease an 8 inch square pan.
3. Mix the oil and sugar.
4. Add the remaining ingredients in the order listed.
5. Pour the batter into the pan.
6. Bake for 25 to 30 minutes.

Notes

This was adapted from a recipe by Bethany Weathersby.